From Home Economics to ‘No Reservations’: One Fellow’s Journey in Food
Mitchell demonstrates his pizza skills for a group of children as part of the Healthy Kids program.
Everyone’s journey into food starts somewhere and, like many others, mine started with family. I never thought I would be interested in cooking or food; it didn’t help that I was a picky eater as a kid. But something clicked when I watched the love and care my dad put into making dinner for my brother and me. Those home-cooked meals were what drew me into the realm of cooking and the desire to gather people around good food.
My journey may have started with family dinners, but it blossomed after a simple decision: joining a home economics class in high school. I wanted to be like my pops and learn how to cook, so I figured that learning in the classroom (something that was always a strong suit for me) would be the perfect way to learn to cook without setting off the smoke alarm. Home Ec was the first of many cooking classes I took in high school. Eventually my brother convinced me to try out for the catering club, and before I knew it my average day was one- third school, one-third sports, and one-third cooking. The moment I stepped into that classroom kitchen, food became more than just fuel or nutrition — it became a means of connection and an avenue for people from many different walks of life to chat and connect over something nourishing and savory.
From Home Ec to No Reservations
Mitchell’s first experience with farm animals was meeting this sweet baby goat at Frog Pond Farm, in Wilsonville, OR
Food became my love language. I watched (and one might even say obsessed over) food YouTube channels and cooking TV shows almost daily. I grew up watching greats like Bobby Flay, Guy Fieri, Julia Child, and so many more, each with their own unique charm, personality, and legacy. Their recipes inspired me to experiment in the kitchen — whether I was cooking in the school kitchen for an assignment or challenging my brother in a friendly competition to see who could make the coolest dish. But no one captured my young attention like Anthony Bourdain. I could write my entire blog post about watching ‘No Reservations’ and ‘Parts Unknown,’ but to try and sum up what I learned, I’ll share a quick quote from the legend himself: “You learn a lot about someone when you share a meal together.”
This lesson was never more applicable than during my time at Willamette University. I started working at the Bon Appétit dining hall, where I engaged with my peers daily and assisted in making and serving delicious food. Working with Bon Appétit as a student allowed me to spark conversations with my peers about where their food comes from, who grows it, and how our choices impact the world around us. Through this student worker position, I learned about the fellowship, a position that does a lot of what I was trying to do on my own campus, plus so much more and across an entire region of college campuses.
Finding Inspiration in Every Plate
Telling the stories behind the food really resonates with me. Every plate holds layers of history, culture, and effort that’s often unseen until you dig deeper. I find inspiration in these stories—whether they come from local farmers discussing sustainable agricultural practices, or seeing firsthand how small, conscious changes from the consumer in a food system can ripple out to make a huge difference. I’m driven by the belief that good food is one of our species’ most powerful tools for building community. More than anything else, I take inspiration from the very same source that Bourdain did: There’s nothing more rewarding than connecting with others over a shared meal made with love.
I’m excited to continue working with a company that helps thousands connect over meals cooked with care from scratch. Every dish has the power to nourish not just our bodies but also our relationships — bringing us closer, one bite at a time.